The autolyse is a method in which you first mix water and flour together, and let rest before adding in the starter & the salt. Flour gets hydrated, gluten starts forming before fermentation kicks in Autolyse can help increase dough extensibility, which ultimately will allow the dough to expand and trap the gas produced during fermentation. Helps with a better rise and an improved crumb It can also reduce the overall mixing time, helpful especially when mixing by hand and the number of folds, re

Save this post if sticky dough is your sourdough problem! Autolyse is the step I never skip when making sourdough. It’s literally just flour water a 30-minute nap. That’s it. But it makes a HUGE difference in how your dough behaves. And too many people are SKIPPING IT! It jumpstarts gluten development, hydrates the dough, and makes it easier to handle-more stretch, more snapback, less sticky mess stuck to your hands. Basically: rubber band energy. Yes, fermentolyse is a thing (flour water starte